Sorghum Flour, Potato Starch, Arrowroot Starch, Sugar, Canola Oil, Palm Shortening, Rice Dream Rice Milk, Yeast, Water, Baking Powder, Xanthan Gum, Sea Salt, Brown Sugar, Cinnamon, Glaze (powdered sugar, water)

Thaw on counter for 2 hours or overnight in the refrigerator.  Bake at 350 deg for 30-40 minutes until lightly browned. Let cool for 30 minutes. Stir room temperature glaze and pour over swirl.